These pumpkin whoopie pies are the perfect fall treat! Soft cake like pumpkin cookies are filled with a cream cheese frosting to create a delicious whoopie pie!

A pile of pumpkin whoopie pies, pumpkin cookies with a creamy filling. The one on the top has a bite taken out.

One of my favorite treats this time of year is a pumpkin roll. I love the taste of the pumpkin cake with cream cheese icing, it is an amazing combination! These easy pumpkin whoopie pies have the same flavor profile but in an easy to make, bite size version! These cookies are perfect for fall bake sales, cookie exchanges, parties, or to have as the perfect afternoon snack with a cup of pumpkin spice latte!

The cream cheese filling is not overly sweet and provides a nice light creamy taste that compliments the pumpkin flavor beautifully! These pumpkin spice whoopie pies are truly the perfect fall dessert!

A pile of pumpkin whoopie pies on a white plate.

FAQ & Tips

Can I make these bigger?

Yes! These pumpkin whoopie pies are small, they are a perfect two bite tasty treat. But I know that some people like larger whoopie pies. If you want to make the soft pumpkin cookies larger you absolutely can. You’ll need to adjust the baking time so that the cookies are baked through. Make sure the center of the cookie appears dry so that they are not under baked.

Can I use a different filling?

If you’re not a fan of cream cheese frosting you can use an alternative creamy filling for these cookies. Traditional vanilla buttercream works beautifully, or a fluffy marshmallow frosting made with marshmallow cream is another great option. You want to make sure your filling is thick enough to hold up to being in the middle of a sandwich cookie without leaking out the edges.

Pipe the batter onto the baking sheet-

These cookies are like small cakes so the cookie dough may be different than you expect. It is not really a dough, more like a thick batter and that allows you to pipe the batter onto your baking sheet to create perfect little circle cookies. If you don’t have a piping bag zip top bags or freezer bags will work too. Just spoon your batter into the bag and snip off the corner.

Here’s what you’ll need for this pumpkin whoopie pie recipe

The ingredients for pumpkin whoopie pies on a white marble counter top. Cream cheese, eggs, vanilla, salt, baking soda, flour, sugar, brown sugar, pumpkin, pumpkin pie spice and flour.

For the Cookies-

1 ½ Cup Flour

1 tsp Baking Soda

½ tsp Salt

1 ½ tsp Pumpkin Pie Spice

2 Eggs

1 Cup Pumpkin Puree

½ Cup Butter- softened

½ Cup White Sugar

¼ Cup Light Brown Sugar

For the Frosting-

4 oz Cream Cheese- softened

4 Tbsp Butter- softened

1 ½ – 2 Cups Powdered Sugar

1 tsp Vanilla

Pinch of Salt

A stack of pumpkin whoopie pies on a white plate.

To make the cookies-

Preheat the oven to 350 and line baking sheets with parchment paper.

In a medium bowl combine flour, baking soda, salt and pumpkin spice whisking until well blended.

In a large bowl, with an electric mixer, or in the bowl of a stand mixer cream together butter, brown sugar, and white sugar until well mixed.

A collage showing how to make pumpkin whoopie pies. The first shows a white bowl with flour, salt, baking soda and spices, in the second it has all been blended together. In the third sugar and butter have been creamed together in a glass mixing bowl and eggs have been added. In the fourth picture everything has been blended together.

Add in eggs and pumpkin and continue mixing until everything is well incorporated.

Add the flour mixture into the pumpkin mixture mixing until everything is blended.

Place batter in a piping bag with the end cut off or fitted with a round tip. Pipe batter onto prepared cookie sheet in circles with a 2 inch diameter about 2 inches apart.

A collage of four pictures showing how to make pumpkin whoopie pies. In the first pumpkin has been added to a sugar and butter mixture. In the second flour has been added to the mixing bowl, the third shows the pumpkin batter in a glass mixing bowl. In the final picture the pumpkin batter has been piped onto a parchment lined baking sheet.

Bake cookies 8-10 minutes or until the cookies appear dry. Remove cookies and place on a wire rack to cool completely.

Once the cookies are completely cooled it is time to make the filing.

To make the frosting-

Place the cream cheese and butter in a mixing bowl and cream together with an electric mixer until well blended and light and fluffy.

Add in vanilla and continue mixing until well blended.

A collage of four pictures showing how to make cream cheese frosting and fill pumpkin whoopie pies. The first picture shows a glass mixing bowl with butter and cream cheese mixed together. In the second vanilla and powdered sugar have been added. In the fourth picture half of the pumpkin cookies have been topped with frosting, and in the third an additional cookie has been placed on top.

Add in powdered sugar ½ a cup at a time mixing well between each. Use 1 ½ – 2 cups of powdered sugar depending on how thick you want the frosting. You want the frosting to be nice and thick but not too dry.

Pipe or spread frosting onto the bottom side of half of the cookies, and top with another cookie to create a sandwich. If desired sprinkle a little powdered sugar, cinnamon or pumpkin spice on top of the assembled whoopie pies.

Store refrigerated in an airtight container